Chicken Chimichangas Recipe (Printer-Friendly Version)
# What You'll Need:
→ Chicken Filling
01 -
1/2 cup diced white onion
02 -
2 teaspoons minced garlic
03 -
1/2 tablespoon chili powder
04 -
1/4 teaspoon oregano
05 -
1/2 teaspoon ground cumin
06 -
4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
07 -
1 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
1 can (4 ounces) diced green chilies
10 -
2 tablespoons vegetable oil (for cooking filling)
11 -
1 to 2 cups vegetable oil, divided (for frying)
12 -
8 (burrito-size) flour tortillas, warmed
→ Cheese and Toppings
13 -
2 cups shredded Monterey Jack cheese
14 -
Salsa, sour cream, guacamole, pico, lettuce, etc. (optional toppings)
# Let's Cook!:
01 -
Heat 2 inches of vegetable oil in a large, cast iron or heavy-bottom skillet over low heat until it reaches 375°F.
02 -
Preheat oven to 375°F and grease a large baking sheet with nonstick spray.
03 -
Heat 2 tablespoons of vegetable oil in a separate skillet. Cook diced onion until softened, then add garlic, chili powder, oregano, and cumin. Stir until fragrant. Add shredded chicken, season with salt and pepper, and stir in green chilies. Cook for another 5 minutes until heated through.
04 -
Warm tortillas and place about 1/2 cup of chicken mixture in the center of each. Top with 3 tablespoons of shredded cheese. Fold sides over the mixture, then fold the bottom over the sides and roll up. Place seam side down on a plate.
05 -
Using tongs, carefully place each chimichanga seam side down in the hot oil. Fry until golden brown on both sides, about 1-2 minutes. Transfer to a paper towel-lined plate to soak up grease.
06 -
Place assembled chimichangas on the greased baking sheet. Spray tops with nonstick spray and bake for 20-30 minutes until golden brown.
07 -
Serve chimichangas warm with your favorite toppings.
# Cook's Notes:
01 -
Substitute Monterey Jack with another melty cheese if preferred.
02 -
Prepare the filling ahead of time and assemble before cooking.
03 -
Freeze assembled chimichangas before cooking for up to 3 months.
04 -
Fry or bake until golden brown and crispy.
05 -
Customize with your favorite toppings like salsa, sour cream, or guacamole.